Lentils with peas, feta & bacon

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olive magazine

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Recipe by olive magazine

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1. Fry the bacon in a little oil until crisp and remove. Fry the onion until soft and add back half the bacon. Stir in the lentils and add enough water to cover, bring to a boil and simmer covered for 20 minutes or until the lentils are tender. Add a little more water if necessary but you want most of the water to be absorbed by the end, so don't add too much.
2. Add the peas for the final 5 minutes of cooking. Stir in the remaining bacon, the balsamic vinegar, feta and cherry tomatoes.

GI Assesment

Lentils, peas, vinegar and cherry tomatoes: a medley of low Gi ingredients. This dish is oozing with healthy antioxidants and fibre, too.

Per Serving

543 kcalories, protein 42.3g, carbohydrate 50.4g, fat 20.5 g, saturated fat 8.5g, fibre 11.4g, salt 3.94 g

Latest comments and suggestions

• julieg

  22 January 2008

  julieg rated and commented on this recipe

  

  Nothing really wrong with it but I've tried several recipes using puy lentils and I always think the result is no more than ordinary

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• Maggie

  12 February 2008

  Maggie rated and commented on this recipe

  

  I like lentils and found this a very easy, tasty, quick mid week supper recipe. The better the bacon the better the final taste.

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• gossyp

  30 September 2008

  gossyp commented on this recipe

  this sounds delicious ....haven't made it yet

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• Fi

  10 October 2008

  Fi commented on this recipe

  Made this last night - quick and easy and my lentil hating husband loved it too!!!

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Ingredients

• 4 bacon rashers, chopped
• oil
• 1 small onion , finely chopped
• 150g puy lentils
• 1 cupful frozen peas
• 1 tbsp balsamic vinegar
• 100g feta cheese , crumbled
• 200g cherry tomatoes , halved

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Serves 2

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Ingredients

• 4 bacon rashers, chopped
• oil
• 1 small onion , finely chopped
• 150g puy lentils
• 1 cupful frozen peas
• 1 tbsp balsamic vinegar
• 100g feta cheese , crumbled
• 200g cherry tomatoes , halved

Per Serving

543 kcalories, protein 42.3g, carbohydrate 50.4g, fat 20.5 g, saturated fat 8.5g, fibre 11.4g, salt 3.94 g

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